Put the raspberries in a pan and heat gently. Once the fruit begins to give up its liquid simmer for 2-3 minutes.

Add in the sugar, stir to dissolve and bring back to the boil with stirring. Boil vigorously for 10 minutes.

Check if the jam will set by putting a teaspoon of the jam on a very cold plate (preferably from the freezer) and leaving for 1 minute. If the jam hasn’t set, boil for another 5 minutes. This is usually enough!

Allow to cool for about 15 minutes before putting into clean, sterile jars.

Titli's Tips

The quantities given make about 800g (1½ lb) of jam.

By allowing the jam to cool slightly before putting in the jars you reduce the chances of any the fruit settling to the bottom of the jar.

Many recipes use a 1:1 ratio of fruit to sugar but I find this too sweet for my tastes. I prefer a ratio of 3 fruit to 2 sugar.